Nitrogenated Watermelon Gelee

21 07 2011

Yes Gelee…. not jelly. Why? Because modern cooking deserves trendy, modern lingo.  When using Gelatin, if you’re not making jello shots… class-it-up a bit and make it a gelee!

I had quite a bit of watermelon left over after experimenting with my watermelon carbonation and infusions, so I decided to try making something else new…  a Nitrogenated Watermelon Gelee.

Ingredients:

  • Half of a watermelon
  • 1 Lime
  • 1 tablespoon superfine white sugar
  • 3 grams gelatin powder
  • 1 Nitrogen charger

Directions:

  • Scoop out on half of the watermelon, and blend the fruit with the juice of 1 lime, the gelatin powder and sugar, until completely liquified.
  • Strain through a fine strainer, and pour into iSi Whip canister until liquid reaches the max limit line.
  • Screw on the nitrogen charger and shake well.
  • Store on its side in the fridge for 1 hour. Shake again before your serve.

Conclusion: Presentation is key! As great as it tastes, serving in the empty watermelon rind or some sort of other create plating will really make the difference between a delicious dish and a memorable dish.





Carbonated Fruit Salad

1 07 2011

The incredible ISI Whip can do more than just nitrogenate… it can carbonate as well! Using a CO2 or “soda” charger you can carbonate liquids or foods that very a very high water content.  (melons, grapes, tomatoes, strawberries, citruses, pineapples, etc…)

Carbonated Fruit Salad

Ingredients:

8 watermelon balls

8 cantaloupe balls

8 honeydew balls

10 grapes

1 CO2 charger

Directions:

Place fruit in ISI Whip canister, give it a CO2 charge, wait 30 seconds and presto…. carbonated fruit!

Conclusion: I’m not a fan of carbonated cucumbers. Although they are in the picture above, I would recommend leaving them out and replacing with other high water content fruits.





Watermelon & Cucumber Salad with Instant Basil Infusion

1 07 2011

So after the Bacon Whiskey success, I was left thinking about what other kinds of Nitrogen infusions I wanted to experiment with. Liquid has only been used in these instant infusions as the base so far, but that limits recipes and so I found myself experimenting with fruits with a high water content. If it’s the liquid that absorbs the flavors than a watermelon which has a very high water content should be able to soak in those flavors as well, right?   Right!  🙂 success 🙂

So bringing back out the Nitrogen Cavitation,  as introduced in Bacon Whiskey, I instantly infused watermelon balls and cucumbers with basil.

Ingredients:

1 Persian cucumber, sliced thinly

1 small seedless watermelon, balled

10 basil leaves

1 Nitrogen charger

ISI Whip

Directions:

Put 10 watermelon balls, sliced cucumber, and basil leaves into ISI Whip canister. Screw on Nitrogen charge, wait 30 seconds and BAM… you have yourself an instant Basil-infused Watermelon & Cucumber Salad!

Conclusion: Molecular gastronomy has never been easier!





Bacon Whiskey

1 07 2011

I discovered a new technique last week called Nitrogen Cavitation or Nitrogen Infusions, which allow liquids to absorb the flavor, and only the flavor, of something aromatic with a nitrogen charge. (Think basil, mint, coffee beans, etc…)

My thoughts instantly took me to what sorts of ingredients I would want only the flavor from and nothing more… obviously things with a high caloric count like chocolate,  or… things that just aren’t good for you but taste heavenly… BACON! And what sort of liquid would I want tasting like bacon? Certainly not water, that wouldn’t be refreshing. Most definitely… WHISKEY!

Ingredients:

4 strips bacon, cooked

1 cup whiskey

1 N2O charger

Directions:

Place 4 strips of bacon in the ISI Whip canister and pour in 1 cup of whiskey.  Screw on the Nitrogen (N20) charger, and the whiskey will absorb the bacon flavors without giving you those extra unwanted calories.  Let the whiskey sit for about 15 minutes for the flavors to fully develop, then place in freezer for 5 minutes. Strain through a cheese cloth or fine mesh strainer to remove any bits of bacon remnants and enjoy!

Feeling extra frisky? Pour the Bacon Whiskey back in the ISI Whip,  give it a CO2 charge, and presto… Carbonated Bacon Whiskey!

With the first of my Nitrogen Infusion experiments a success, I can’t stop thinking about how else I want to use this brilliant technique.  Caramel Champagne anyone? Cinnamon Chardonnay?

CONCLUSION: The flavors are strongest after 20 minutes, and it’s definitely worth the wait!